Crispy chicken, summer truffle mayonnaise, potatoes

Prepare your chicken aiguillettes: dip in the flour, beaten egg and finish with the Panko. Season with salt and pepper. Keep in a cool place.

Cut the grenaille potatoes in half. Season with salt, pepper and Organic basil olive oil aix&terra. Bake at 180°C until golden brown and cooked through.

Wash the mesclun salad. Confire the grape tomatoes in the oven, seasoning them with aix&terra organic basil olive oil and coarse salt.

Fry the chicken strips until golden brown. Season with salt when they come out of the deep fryer and place on the plate. Place the grenaille potatoes on the sprig of rosemary and place on the plate.

Arrange the tomato confit and aix&terra Summer Truffle Mayonnaise. Add a few leaves of mesclun salad seasoned with a dash of aix&terra organic basil olive oil. Season with salt and pepper.